• Prep Time: 20 minutes
  • Cooking Time: 25 minutes
  • Serves: 16

Vegan Pecan Pie Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1 cup brown sugar, Packed
  • ½ cup Flour, Unbleached
  • 1 cup pecans, chopped
  • ⅔ cup margarine, dairy-free, softened
  • ¼ cup applesauce
  • ¼ cup silken tofu, whipped
  • ¼ cup soy milk


Heat your oven 350 F.

If you have a regular muffin pan, feel free to spray with cooking spray. I use silicone muffin pans and find I don’t need to grease them, but you can if you think it helps.

In a medium bowl, stir together brown sugar and flour. In a separate bowl, beat the margarine, applesauce, whipped tofu and soy milk until smooth.

Stir the soy milk mixture into the dry ingredients, add pecans and stir until just combined. Spoon the batter into the prepared muffin pan until each cup is about 2/3 full.

Bake for 20 to 25 minutes. Cool on wire racks. Enjoy!

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